Leave a comment

Raspberry Cheesecake Popsicles – Dessert

Yield: 12 medium popsicles


16 oz fresh raspberries (or blueberries/blackberries/cherries)
2 tablespoon water
8 oz low fat cream cheese
6 tablespoons fat free milk
2 teaspoon vanilla extract
2/3 cup powdered sugar


In a small saucepan over medium heat, cook raspberries and 2 tablespoon of water for 10 minutes or until they are easily broken up with a wooden spoon.

Transfer mixture to a food processor (or strong blender) and puree till there are no lumps left. Refrigerate raspberry puree until cool, about 30 minutes.

Then in food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth.

In popsicle molds, layer raspberry puree and cream cheese mixture. Insert popsicle sticks and freeze for at least 2 hours. Enjoy!

nutrition info per popsicle: 93 calories. 3.7g fat. 12 carbs. 3g fiber. 7g sugar. 2.7g protein.
**nutrition info calculated using sparkrecipes.com*

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: